Whole Lemon Pudding

Cream together 2 dessertspoonsful butter and 2 tablespoonsful sugar. Add 1 egg and beat well. Then add enough S.R. Flour to make a dough of scone consistency. Line a pudding basin about 1/2" thick with dough, leaving a piece for the top. In the centre place 1 whole lemon (which has been thoroughly pricked all over) and pour over it 3/4 cup of sugar, 1 cup water and 1 dessertspoon butter. Cover with the rest of the dough, tie down securely with greased paper or cloth and steam for 2&1/2 hours. Unusual pudding of marmalade flavour with lemon-butter filling. According to the size of the basin, this recipe may be doubled or trebled.

Source: contributed by Anita Stubbs (Lodge of Fraternity, No. 214) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.53.

Passionfruit Swansdown

3 teaspoons gelatine
Piece thin lemon peel
2 tablespoons lemon juice
2 egg yolks/whites separated
1/4 cup hot water
1/2 pint cold water
1/2 cup sugar
1/2 cup passionfruit pulp

Method: Place cold water, sugar, lemon rind in saucepan, stir till boiling, strain on to beaten egg yolks, add lemon juice and gelatine which has been dissolved in hot water. Beat well, chill until just thickening. Fold in stiffly beaten egg whites and passionfruit. Place in serving bowl and chill. Serves 6.

Source: contributed by Gwenda Norman (A.C.H. Bordertown Auxiliary) in The Adelaide Children's Hospital Recipe Book 1978 (Port Adelaide: Messenger Press, 1978), p.41.

Sultana Cake (using Trombone)

6 oz. margarine
1 cup sugar
1 cup plain flour
1 cup S.R. flour
1&1/2 cups sultanas
vanilla
2 eggs
1 small cup trombone cooked and mashed

Method: Beat marg. and sugar, then add eggs, then flours, trombone, sultanas and essence. Line 7" square tin and bake at 300 deg. 1 hour then at 200 deg. till cooked. Finish top of cake with blanched almonds.

Source: contributed by Blanche Fry (Barossa Lodge, No. 49), M. Kempster (Lodge of Truth, No. 8) and Fan Warmington (Duke of Edinburgh Lodge, No. 16) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.78.

Baked Apples in Cream

10 medium apples, 3/4 cup sugar, 1 cup water, 1/2 cup morello cherry preserves, 4 egg yolks, 4 tbspn icing sugar, lemon peel, 4 egg whites, 2 tbspn breadcrumbs.

Method: Wash, peel and core apples. Parboil in water and sugar. Drain and arrange on greased fireproof dish. Fill apples with drained preserves. Cream egg yolks with icing sugar and grated peel. Beat egg whites, combine with creamed yolks and crumbs. Cover apples with this cream, place in mod. oven, cook until tender. Serve immediately.

Source: contributed by R. Maas in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.11 ['Potpourri' insert].

Sweet & Sour Mornay

1&1/2 lbs stewing steak, cut into small pieces, just cover with water, then add 1 sliced onion, 1 can vegetable soup, 1/2 cup sugar, 1/2 cup vinegar, 1 dspn Worcestershire sauce, salt and pepper. Cook until steak is tender. Add 2 oz marg, 1 tin pineapple pieces (15 oz) and thicken with 1 tbspn flour blended with 1/2 cup water. Serves 6-8 people.

Source: contributed by M. Maas in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.5 ['Potpourri' insert].

Special Chocolate Cake

1&1/2 cups SR flour, pinch salt, 1 cup sugar, 1 rounded healed dspn cocoa, 1 tspn each instant coffee, ginger and cinnamon. Put dry ingredients in a bowl, add to this 1 egg and 1/2 cup milk, 1 dspn jam, 1/4 lb melted marg. Mix and then add 1/2 cup boiling water and 1/2 tspn carb soda. Bake 350 deg Gas 35 mins.

Source: contributed by T. Gutsche in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.67.

Golden Syrup Dumplings (Horse Shit Pudding)

1 T butter
1 egg
1 cup water
1 T butter
1 cup S.R. flour
a little milk
1/2 cup sugar
1 T golden syrup

Method: Rub 1 T butter into S.R. flour. Beat egg with a little milk, then mix into flour & form dough. Divide the mixture into balls and drop into boiling syrup made of water, 1/2 cup sugar, 1 T butter & golden syrup. Simmer for 20 minutes.

Source: contributed by Dale Weckert in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook . Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p.43.

Australian Shortbread

2 cups rolled oats, 1 cup sugar, 1 small cup coconut, 1 tsp. baking powder, 1/4 lb butter, few almonds (if liked), 1 tbsp. golden syrup.

Mix dry ingredients together, add butter (melted) and golden syrup (just warm). Press into flat dish, cut in squares when nearly cold. Cook until golden brown, about 15 mins.

Source: contributed by Mrs. C. F. Schulze in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.67.

Orange and Kiwi Tango

8 oranges
1/4 cup grenadine
4 kiwi fruit
3 tablespoons Grand Marnier
1 tablespoon sugar

1. Remove peel from one orange with a vegetable peeler. Cut peel into fine julienne strips. Place strips in saucepan[,] cover with water, boil 15 minutes.

2. Drain -- rinse under cold water -- spread on absorbent paper to dry. Bring grenadine to boil, add orange strips, reduce heat -- simmer gently uncovered until grenadine has evaporated.

3. Peel oranges thickly, removing all pith. Segment oranges[,] combine in basin with peeled and thinly sliced kiwi fruit. Sprinkle with Grand Marnier and sugar. Cover, refrigerate several hours or overnight. Serve with orange shred. Serves four.

Source: contributed by Margaret Glazbrook ('A Touch of Elegance') in Personality Recipe Book. All proceeds to The Adelaide Children's Hospital 'Girl of the Year' Quest ([Adelaide]: n.p.; n.d. [1983-1985]), p.61.

Wine Pudding

3/4 cup sugar
1/2 cup currants
1/2 cup sago
little cinnamon & cloves
3 cups water
1/2 cup port wine

Method: Place all in a saucepan, boil, stirring often til sago is clear. Serve with whipped cream or icecream.

Source: contributed by Dawn Ellis in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook . Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p.45.

Willsy's Fish

1 lb (500 gr) garfish
Juice of 4 lemons
1 onion
1/2 green capsicum
white vinegar
fresh cream
salt & 1 teaspoon sugar

1. Prepare fish the night before needed.

2. Cut fish in bite size pieces and place in glass or ceramic bowl.

3. Cover it with white vinegar, and add lemon juice. Add chopped onion and capsicum. Cover tightly with gladwrap and refrigerate for 12 to 24 hours.

4. 3 hours before eating, add one 300 ml. bottle fresh cream. Salt and sugar to taste.

(For an added spice, you can add about 100 ml of tinned coconut juice when you add the cream....makes it real native)

Source: contributed by Anne Wills (Channel 10) in Personality Recipe Book. All proceeds to The Adelaide Children's Hospital 'Girl of the Year' Quest ([Adelaide]: n.p.; n.d. [1983-1985]), p.21.

Christmas Jewels

3/4 cup glace fruit, 3/4 cup [glacé] cherries, 1/4 cup raisins, one third cup almonds, 1 tsp. lemon juice, 1 tbspn. golden syrup, 1/4 cup butter, 1/4 cup sugar. 1/2 cup plain flour. 

Method: Toss all fruit in flour, melt sugar, golden syrup and butter. Pour on to fruit, blend. Place teaspoon on greased slide in cool oven, press flat with the bottom of a glass.

Source: contributed by Mrs. A. T. Johns in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.70.

Candied Figs

6 lbs figs, 4 lb sugar, 4 cups water. Bring syrup to boil, drop figs in and boil gently for 4 hours. Remove and drain figs, put out in sun for several days, then roll in castor sugar, press flat and pack in airtight jar.

Source: Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.54.

Grandma Maloney's Honey Biscuits

3 lb honey (melted with cup of sugar)
8 beaten eggs
3-4 lb flour, with 4 tsp carb soda
cinnamon or ground ginger

Method: Combine all ingredients. Leave overnight. Knead, roll, cut into shapes. Cook about 10 minutes on medium heat.

Source: Kangaroo Island Honey Cookbook. Compiled by Mildred Willson to raise funds for Kangaroo Island Anglican Parish (Fourth Edition, 2021 [Openbook Howden Print & Design, St Mary's SA ISBN: 0-646-16341-8]), p.29.

Ham and Gherkin Dip

250 gm cream cheese
1 egg
2 slices ham
4 Tbsp sugar
2 gherkins, chopped
1 small piece butter
1 onion, chopped
2 Tbsp vinegar
1 tsp mustard
6 Tbsp milk

Method: Melt butter over low heat, add beaten egg, sugar and cheese. Leave on heat until it melts. Add mustard, vinegar, pepper, salt, milk and onion. Leave on heat to thicken. Put in a bowl and beat with hand beater. Add gherkins and finely chopped ham.

Source: contributed by Christine Hills in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.10.

Pineapple Bowl

1 Pineapple; 2 Firm Bananas; 1 Avocado; 1 Cup Brandy or Rum; 8 ozs. Sugar; 1 oz. Butter; 1/4 Pint Claret.

Method: Cut pineapple in half, lengthwise. Remove flesh in 1" wedges. Place these in oven-proof dish and sprinkle with brandy or rum. Place in slow oven for 15 minutes. Cool. Cut avocado into 8 pieces and sprinkle with a little lemon juice to prevent discolouration. Heat butter in pan. Add sugar and claret. Cook for 10 minutes. Add banana pieces and allow them to stand in this mixture for 30 minutes. Turn frequently. Arrange fruit pieces in the pineapple shell. Chill. Serves 4.

Source: contributed by Mrs. J. L. Jenkins in The Best of Everything. Compiled by the Ladies' Auxiliary of the Naracoorte Hospital (Naracoorte, 1970), p.52.

Rice Bubble & Date Tart

4 oz dates
1 Tbsp honey
4 cups Rice Bubbles
4 oz butter
1/2 cup sugar

Method: Heat dates, butter, honey and sugar. Stir until like syrup then mix with Rice Bubbles. Press into pie dish. Squeeze lemon juice over sliced bananas and arrange on top. Pile whipped cream on top of bananas.

Source: contributed by Lyn Hancock in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.50.

Chinese Meatballs

500 gm sausage meat
2 eggs
1 tsp sugar
1 tsp curry powder
1 onion, chopped
1 cup cabbage, shredded
1/4 cup S R flour
1 dsp soy sauce

Method: Mix all together and chill for 1 hour. Roll into balls and fry.

Source: contributed by Kae Stacey in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.12.

Carrot Salad

3 lb carrots
1/2 cup oil
3/4 cup vinegar
1 onion, chopped
1 tsp mustard, mixed to a paste
1 tin tomato soup
1&1/2 cups sugar
1 capsicum, chopped
1 tsp Worcestershire sauce

Method: Cook carrots until just tender. Bring remaining ingredients to boil. Add to carrots. Bottle and allow to stand 1 week before using. Keeps for months in the fridge.

Source: contributed by Lynn Hancock in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.15.

Curried Sweetcorn Mornay

Make: 1 pint white sauce
Add:
1 tin spaghetti
1 tin whole sweetcorn
1 tsp sugar
1/2 tsp curry powder
1 packet Surprise peas

Source: contributed by Margaret McDonald in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.20.

(Surprise Peas: https://www.continental.com.au/p/surprise-garden-peas.html/09300667073524)